Octopus maruko originated in Osaka, Japan, formerly known as "Octopus Roast", and its history can be traced back to Taisho era. Its founder is a famous Japanese gourmet, Mr. Ryuji Endo, who is famous for his tender skin and fragrant meat and has become a well-known national quintessence snack in Japan. Octopus meatballs became popular in Southeast Asia and became one of the emerging foods in this region. Octopus meatballs are mainly composed of octopus, octopus fish powder, grilled fish powder, sawdust and seaweed. From 2008 to 2002, excellent enterprises in Chinese mainland, such as Jian Kang Food Company, introduced octopus balls into the mainland, and developed a variety of new flavor balls such as shrimp balls while maintaining the original traditional formula and technology.

Octopus meatballs are quietly popular in China. The main production equipment is oven. Dig 84 or 56 round holes in the three or two flat plates, and put oil after baking. Ruth brand fish paste leaks into the small hole through a beautiful funnel 100 second, then add the cut vegetables, dehydrated spring shrimp and octopus. Turn over and add fish sauce. After a while, it will become a ball, the size of which is like table tennis. A box of 3-5, 3-5 yuan, sprinkled with salad sauce, a little lovely seaweed powder and fish meal, and a little seafood sauce, sweet sauce, mustard sauce, etc. According to your own preferences, stick a bamboo stick, insert one and eat one. How delicious! Popularity index 100%. The cost of octopus balls is about 0. 1- 1 in 0.2 yuan.

Original octopus Shao

No sauce at all, or just soy sauce. Recently, coarse salt for fast food has been added.

Braised octopus in sauce

In recent years, spreading sauce on the surface of octopus has become the mainstream.

Braised octopus

Spread soy sauce on octopus surface, especially in Nagoya area.

Mingshishao (fish roe Shao)

Eggs account for a higher proportion. It is more common to go to Osaka from the south of Hyogo Prefecture. In akashi, it is called "caviar burning" instead of akashi burning.

Squid burn

This is the most popular powder food from Kansai in Osaka. Add squid to flour, cook it, and dip it in salty and sweet sauce.

First, it tastes delicious. Octopus balls are made and sold on the spot, and are made of various delicious raw materials. The taste of pure octopus balls is very attractive, which makes people never tire of eating them.

Second, the taste is constantly innovating and changing, forming many series, and consumers have a wide range of choices. There are many new kinds of meatballs, such as shrimp balls, crab balls, sardine balls and abalone balls.

Third, less investment, low risk and quick results. With an investment of about 3,000 yuan, it can be a specialty store or a car stall, which is very suitable for individual entrepreneurship.

Method 1:

1. rehydration method of Yubao brand dehydrated octopus granules: firstly, put the octopus granules in 45-degree warm water five times as much as the octopus granules for 12 hours, pick up the octopus granules and add a small amount of Yubao brand seafood emperor and marinated powder. Octopus water can be used as water, and adding octopus pulp is more delicious.

2。 Production method of octopus ball powder: add 2KG octopus fish powder and 3KG water into an 8-to 10 egg mixer and stir evenly.

3。 Vegetables: cucumber 1kg+ celery 1kg+ cabbage 2kg+ onion 1kg, chopped evenly with conditioner.

4。 The making process of octopus balls;

A, first heat the furnace, and raise the furnace temperature to 65438 080 degrees (add a small amount of mud).

B, put 7 minutes of oil (note: just drop a small amount of slurry into the oil to boil) and add the slurry until it is full.

C, add about two octopus, add vegetables and turn over.

D, turn it all over, brush it again, and fry it until golden brown.

F, brush Yubao brand barbecue sweet paste and salad dressing first, and then add fish powder, or enjoy it immediately before the mustard is pulverized.

Method 2:

(1) Put all batter materials into a bowl and mix them evenly, or you can replace them with baked octopus fish powder on the market, as long as you add water and mix them evenly (30 baked octopus can be made according to the ratio of baked octopus fish powder 150g, water 2 1 4 cups and eggs1).

(2) After the barbecue model is heated, brush a thin layer of oil with a brush, then pour the stirred batter into the round hole of the model about 3/4 full, then fill the stuffing into the batter one by one, and then pour a little batter to cover the material. The batter poured into the model first will expand and overflow, so be sure to pay attention to the expansion of the batter. If there is overflow, be sure to dial it back into the hole with a bamboo stick first.

(3) Bake until the periphery of the batter is separated from the model, draw a circle on the charred edge of the octopus with a bamboo stick, then turn it over 180 degrees (Figure 3), and continue to bake the other side.

(4) When the whole octopus burns and expands into a circle, turn it over with a bamboo stick several times and barbecue it until it is fully cooked. Apply proper amount of black vinegar or mayonnaise, sprinkle with fish fillets and Qinghai moss powder.